Being Wild Boar, I would smoke them for 3-2-1 (3 hours unwrapped with rub, 2 hours wrapped, then finish 1 hour unwrapped and sauce if you like), adjust based on their thickness compared to commercial spare ribs. Do they smell gamey or rancid? Wild Boar may have that odor a/c testosterone. Also, how big are they compared to regular sized ribs? All things to consider. Just make sure they are cooked through completely; many pathogens that don't develop on commercial ribs.

We killed these pigs earlier this year and the meat is in good shape. They were not huge hogs and everything we have eaten so far has been good. Tried cooking some of the ribs in a low temp oven but they just ended up being dried out and tough, so I thought I would give them a go in the smoker.

They are about the same thickness as domestic hog ribs, just lack all of the fat. The pieces are large though since we do not have a bone saw..